Smoked chicken drumsticks

Simple, smoky, and packed with bold BBQ flavor. These drumsticks are cooked low and slow, then finished hot for crispy skin that bites just right. A backyard favorite that’s hard to mess up and easy to love.

🧂 Ingredients

1 family pack chicken drumsticks
Olive oil
Meat Church Texas Sugar (or your favorite BBQ rub)

🔥 Instructions

1. Prep the Chicken

2. Pat drumsticks dry with a paper towel.

3. Lightly coat each piece with olive oil.

4. Generously season all sides with Meat Church Texas Sugar.

5. Let sit at room temperature while the grill gets going.

Fire Up the Grill
Set up your Weber Kettle for two-zone cooking — coals on one side for indirect heat.
Target grill temp: 275–300°F

Smoke the Drumsticks

1. Place drumsticks on the indirect side of the grill (opposite the coals).

2. Close the lid and cook for 45 minutes, or until internal temp reaches 160°F.
   Rotate as needed for even cooking.

3. Crisp the Skin
   Move drumsticks directly over the hot coals.
   Grill with the lid open for 2–3 minutes per side, just until the skin is crisp and slightly charred.

Serve ‘Em Up
Let rest for 5 minutes.
Serve with your favorite BBQ sauce or straight up — they don’t need much.

Perfect with coleslaw, cornbread, and a cold drink.